Thai Chicken Curry
Ingredients
-
1
pound
boneless skinless chicken thighs
-
½
teaspoon
Diamond Crystal brand kosher salt
-
to taste
freshly ground black pepper
-
1
tablespoon
coconut oil or fat of choice
-
1
small
onion, chopped medium
-
1-2
tablespoons
Thai curry paste
-
1
cup
full-fat coconut milk
-
10
ounces
frozen mixed vegetables
-
2
cups
leftover roasted kabocha squash
-
2
tablespoons
apple juice (optional)
-
¼
cup
fresh basil leaves, thinly sliced
-
1
lime
cut into wedges (optional)
Instructions
- Cut the chicken into medium-sized chunks and season with salt and pepper.
- Heat a medium saucepan over medium heat and swirl in the coconut oil.
- Brown the chicken in the oil and transfer it to a separate plate.
- Add the onions to the saucepan and sauté until translucent.
- Return the chicken and its juices to the pot, and add the curry paste to taste.
- Stir-fry until the spices are aromatic.
- Pour in the coconut milk and add the frozen veggies, roasted squash, and apple juice if using.
- Bring to a boil, then reduce heat and simmer for 10 minutes until the veggies are warmed through.
- Taste and adjust seasoning as necessary.
- Add the basil and lime juice if desired, and serve over cauliflower rice or jasmine rice.
Nutrition Facts (estimated)
Servings
4 servings
Calories
353
Total fat
21g
Total carbohydrates
18g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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